Effect of different salt additions on the taste and flavor-related compounds in chicken soup

Effect of different salt additions on the taste and flavor-related compounds in chicken soup

Chicken soup is popular among consumers because of its delicious taste, strong flavor, and abundant nutritional value. Twenty-four Yunnan local hens were stewed by adding different amounts of NaCl [1.5, 2, 2.5, 3%, m/m, calculated based on chicken carcass weight; chicken: water = 1:2 (m/m)] to study...

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Bibliographic Details
Main Authors:	Rong Jia, Xiaoyan Yin, Yucai Yang, Guozhou Liao, Dahai Gu, Yuehong Pu, Guiying Wang
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2024-03-01
Series:	Frontiers in Nutrition
Subjects:	chicken soup different salt additions water-soluble small molecule compounds free fatty acids volatile compounds LC-Q/TOF-MS
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2024.1368789/full

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